Bacon Ranch Chicken Poppers (Paleo, Whole 30, AIP)

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x


  • 1 lb raw ground chicken (or turkey)
  • 2 cups raw shredded carrots (shredded in a food processor or bought pre-shredded)
  • 3 slices raw sugar-free bacon
  • 2 tbsp coconut oil
  • 2 tbsp coconut flour
  • 2 tbsp dried parsley
  • 2 tsp dried chives
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • 2 tsp onion powder
  • 1 tsp sea salt


  1. Preheat the oven to 400 F and line a baking sheet with parchment
  2. Add the shredded carrots to a food processor along with the bacon and blend on high. You want both the carrots and the bacon to be very finely shredded. Remove the carrots and bacon from the food processor and add to a mixing bowl
  3. Stir in the raw ground chicken (or turkey), seasoning, coconut oil, and flour and thoroughly combine
  4. Roll the mixture into small poppers and slightly flatten them (you’ll have 25-30 poppers)
  5. Bake for 30-35 minutes, flipping them halfway through. Place them under the broiler for 5 minutes to a crisp before serving if desired,
  6. Serve warm with compliant ranch dressing and enjoy!